Place dried chilli and garlic cloves into a food processor. Process until fine (about 3 minutes as the dried chillies are hard)
Put the two cups of oil into a medium sized pot. Heat on medium-high until melted and hot. Add in the processed chilli and garlic. Note: the oil will froth up and bubble as you add the chilli in
Immediately turn the heat down to medium and stir with a wooden spoon until the chilli starts to darken (about 3 minutes). Don’t let it darken too much as it will keep cooking in the oil when you take it off the heat
Take the pot off the heat and place it aside to start to cool.
Place the cashews into the food processor and process until fine
Add cashews, fish sauce and salt to the chilli, mix evenly
Let the oil cool and then transfer to sterilised glass jars
Leave the mix to infuse for at least a day
Add on top of riced cauliflower, soups, meat, avocado slices, scrambled eggs, steamed veggies and anywhere you want a chilli hit!
Store in a cool, dark corner of your cupboard for 6-12 months
Tip – if you’re running low on the oil but still have ½ a jar left, you can top it up with more olive oil. Let it infuse for about a week and you’ll now have extra to last you until you make a new batch.
Tried this recipe? Tag us on Instagram @theconsumption or #theconsumption
Paleo Crispy Chilli Oil https://the-consumption.com/paleo-crispy-chilli-oil April 24, 2017